These easy vanilla cupcakes are perfect for celebrating everyday happiness to weddings and so much more. The tender vanilla mini cakes are topped with a deliciously smooth frosting and filling with decadent pastry cream. You could use any frosting to top them with, a great fudge frosting will work well too!
There are so many reasons that cupcakes can be the PERFECT item to make
- they are bite-sized. so it’s immediate portion control
- these taste fantastic, like you’ll want to eat the whole batch, but are completely satisfied with one
- the filling is an unexpected cloud of deliciousness
- the frosting is over the top yummy and it’s better than any traditional buttercream (American Buttercream) this is rich creamy and delicious.
- these are pretty enough for you fanciest celebrations or just decadent enough to enjoy after dinner.
Each component is delicious on its own and combined together makes a triple delicious vanilla explosion!
- The cake portion has a moist crumb
- The filling is a custard cream filling is smooth and delectable.
- The cupcakes are topped with Vanilla Italian Buttercream frosting that is so silky, you may not be able to stop at just one cupcake, you have been warned!
Have you ever eaten something and in one BITE and knew, you knew it was just like trying on the perfect pair of jeans.
Without looking you knew they were the one pair you HAVE to have.
Well, that sums up these cupcakes, but there is no hunting around from store to store and tiny dressing rooms to fit into here.
Filled cupcakes are really my favorite, they have that added intrigue that is irresistible.
These cupcakes are decorated as white roses. Here is a link to my post on how to frost a rose cupcake with video.
These would be perfect for anytime, bridal showers, baby showers, girls night out, birthday celebrations and anniversaries.
These are my go-to cupcakes and I hope they become yours too!
Vanilla: I get lots of questions about vanilla flavor.
Yes, there is a huge difference in vanilla flavors on the market. I give names to the vanilla flavorings I use, you can google to see what they are if a link is not provided.
If you are not “cooking” the item such as frosting or filling I use Orlando Vanilla click here it does not have a strong alcohol flavor and it really does make a difference.
I’ve made many batches and had people sample the difference and it’s overwhelming what their response to different vanilla extracts/flavors.
If it’s going into a baked or cooked item, the alcohol will burn off and you’ll enjoy just the vanilla flavor. I was sure to mention exactly the vanilla I used in each recipe that I LOVE, and hope that info helps when making a decision on what vanilla you’ll choose.
I order items from baking supply stores online or find them at a local baking/cake shop.
Let’s get baking!
The recipe for 24 cups can be sure to make a sheet cake 13×9 or 2-8″ round cakes.
- 2 cups sugar
- 4 eggs
- 2½ cups flour
- 1 cup milk
- ½ cup melted, cooled butter
- ¼ cup oil
- 2½ teaspoons baking powder
- 2 teaspoons vanilla bean paste
- In mixer bowl beat sugar with eggs until completely combined.
- Add flour, milk, butter, oil, baking powder and vanilla.
- Mix until creamy.
- Bake at 325 for dark pans (350 for regular) for 18-20 minutes
- 4 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 cups whole milk (separated ½ cup and 1½ cups)
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract (I use Madagascar Bourbon Vanilla)
- In a medium bowl, mix sugar, cornstarch, and salt together, then add to it ½ cup milk and whisk smooth.
- In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
- In a small saucepan, heat the remaining milk to a simmer. (small bubble s around the edge, not a full boil)
- Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat will prevent the eggs from scrambling. (you are tempering the egg mixture)
- Place the mixture into the saucepan and heat on medium low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minutes.
- Remove pan from heat, stir in butter and vanilla.
- Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill.
- 2 cups sugar (separated into 1 cup each)
- ¼ cup water
- 5 egg whites
- 1 pound room temperature (not soft) unsalted butter (cut into tablespoon pieces)
- 3 teaspoons vanilla extract (2 teaspoons Madagascar and 1 Orlando Natural Vanilla)
- Begin by separating the egg whites into the bowl that fits a mixer.
- Use the whisk attachment.
- Whisk the egg whites with 1 cup sugar until they form stiff peaks.
- in a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
- Immediately remove the pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
- Once you've added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
- Place the flat paddle blade onto the mixer.
- Add the butter one tablespoon at a time with the mixer on high.
- I drape a towel over the mixer so it doesn't splatter everywhere.
- Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
- If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and smooth.
- Add in vanillas, then pour into a container with a lid.
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